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Liya Burke: "It was my first time making ramen and it was grea…" Read More
18Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup butternut squash (peeled and diced)
- 3 cups water
- 1/2 Tbsp. miso paste
- 1/2 inch ginger (grated)
- 2 cloves garlic
- 4 cups water
- 0.5 oz. kombu (approximately one large piece)
- 1 oz. dried shiitake mushrooms (approximately 8 dried mushrooms)
- 2 green onion (only whites, chopped)
- soy sauce (Splash of)
- rice wine vinegar (Splash of)
- 160 grams ramen noodles (rice, cooked)
- 4 green onions (greens chopped and whites reserved for broth)
- 2 sheets toasted nori (cut in half)
- 1 carrot (shredded)
- 1/4 daikon radish (medium, shredded)
- 1/2 pkg. tofu (organic, cut thin)
- garlic chili sauce (for dipping)
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